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The Taco Is the Burger
Forget boutique barbecue shacks, chef burgers, and carefully rendered platters of faux-southern-fried chicken served in the Low Country style. These days in the city’s voracious, ever-widening comfort-food community, the lowly taco is all the rage. The trendy late-night dish for off-duty chefs is the ropy, deliciously textured short-rib-pastrami taco on the menu at Alex Stupak’s groundbreaking East Village haute-Mexican establishment, Empellón Cocina, although if it’s a classic corn-masa taco you’re after, you’ll find it at the recently opened Otto’s Tacos, on Second Avenue in the East Village, where it’s a pleasure to perch at the metal counters, devouring one messy, crispy-edged taco after the next (try the shrimp, with crema sauce and fresh cilantro, and a side of masa fries), while watching the cooks stamp circles of yellow corn masa on their gleaming tortilla press.(NY MAG:http://nymag.com/restaurants/wheretoeat/2014/adam-platt-restaurant-list/index4.html)
Also read: http://infinitelegroom.com/2013/...
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